Salad with freekeh, pulled chicken, beets and grapefruit

The sweet roasted beetroot pleasantly contrasts the bitter red chicory and the grapefruit. This salad is fresh and crunchy and has sustenance thanks to the freekeh– these roasted grains of young, green wheat are high on fibers and essential minerals.

Ingredients

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small red beets
8 ea

Freekeh
709 ml

Red chicory
3 tête

Grapefruits or oranges
4 ea

Whole roast chicken
2 ea

Prepare Roasted Beets

vinaigrette à la mangue et à l’ananas Hellmann’s®
475 ml

Mint leaves
60 ml

Cilantro leaves
60 ml

Preparation

Prepare Roasted Beets

Preheat the oven at 320°f/180°C.

Pack the beetroots in aluminum foil and place in a preheated oven for 2 hours or until tender. Tip – add few sprigs of fresh thyme and 3-4 peeled garlic cloves.

Prepare Freekeh Salad

Bring water to a boil and cook the freekeh 20-25 minutes until it is tender to the bite. Drain and keep aside.